| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1995 |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
T |
Fresh lemon juice |
| 2 |
T |
Olive oil, preferably |
|
|
extra-virgin |
| 2 |
|
Garlic cloves, crushed |
| 1/2 |
t |
Grated lemon peel |
| 3 |
T |
Thinly sliced fresh basil or |
|
|
3 teaspoons |
|
|
dried |
| 2 |
t |
Drained capers |
| 4 |
|
Halibut steaks, about 3/4 |
|
|
inch |
|
|
thick 5- to |
|
|
6-ounce |
INSTRUCTIONS
Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon
peel in small bowl to blend. Stir in 2 tablespoons fresh basil and
capers. Season vinaigrette to taste with salt and pepper. (Can be
prepared 1 hour ahead. Let stand at room temperature.) Prepare
barbecue (medium-high heat) or preheat broiler. Season halibut steaks
with salt and pepper. Brush fish with 1 tablespoon vinaigrette,
dividing equally. Grill or broil halibut steaks until just cooked
through, about 4 minutes per side. Transfer fish to plates. Rewhisk
remaining vinaigrette; pour over fish. Garnish fish with remaining 1
tablespoon basil and serve. Serves 4. Bon Appetit July 1995
Converted by MC_Buster. Per serving: 1006 Calories (kcal); 43g Total
Fat; (39% calories from fat); 142g Protein; 5g Carbohydrate; 218mg
Cholesterol; 369mg Sodium Food Exchanges: 0 Grain(Starch); 20 1/2 Lean
Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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